Preventing seafood lipid oxidation and texture softening to maintain healthy components and quality of seafood (lipidtext a seafoodplus project)

Abstract

Seafood products are healthy foods due to their high content of n-3 lipids, antioxidants, valuable proteins and other healthy components. However, the nutritional value and sensory quality of seafood products may deteriorate during processing and storage due to oxidation processes and other post mortem changes in the fish muscle. The objective of the LIPIDTEXT project is to secure and maintain nutritional value (high level of anti-oxidants, n-3 lipids, and low levels of potentially toxic oxidation products) and high sensory quality (colour, flavour, texture parameters) of seafood products including fresh and frozen fish fillets, fish based products and fish oil enriched systems. The LIPIDTEXT project is part of the SEAFOODplus programme under the EU FP6